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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard

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Monday, March 26, 2012

Roast Chicken with Red Grapes and Port Sauce

Normally when I roast a chicken I stay pretty basic. I like a crispy skin with garlic and herb flavours. I've tried many recipes and, to be honest, they're all pretty good. My main method is roasting at about 400 degrees for about an hour and it generally works out fine. Last night I decided to do something a little more special.

Serious Eats is one of my favourite food websites. I found this recipe and adapted it a bit. It was amazingly delicious and only a little more effort than a basic roast chicken.

I happened to have some red grapes in the fridge that were a little softer than I like so this recipe was the perfect way to use them up.

I also just bought a new non-stick roasting pan with a V-shaped rack, so I put that to use.

I preheated the oven to 375.

And rubbed the chicken with some olive oil, balsamic vinegar and salt and pepper. I also threw a few grapes inside the chicken along with a clove of garlic.

I roasted the chicken alone for 15 minutes before adding grapes, onions, garlic...

and some chunks of multi-coloured heirloom carrots

I added them to the pan with a little more oil and balsamic.

I let this roast for about 40 more minutes until the chicken was an amazing mahogany colour and the veggies were cooked.

I removed the vegetables, grapes and chicken from the pan and set them aside to rest, covered.

Then skimmed as much fat as possible from the pan juices and boiled them with some port until thick.

I added the grapes and vegetable back to the port sauce to warm through and served the sauce over the chicken.

I carved the chicken, poured the sauce over it and served it with boiled potatoes and roasted Brussels sprouts.